COOK III, Fire and Grain

Hershey Entertainment & Resorts Company Hershey, PA
"For internal applicants, the internaal posting period is 4/30/2018 through 5/7/2018." This position is the middle level in a professional kitchen with two positions below, and two above. The culinarian should have superior knowledge, understanding, and application of knife skills and cooking techniques. This position should be able to control inventories, requisitions, and par levels. The Cook III must be able to take a role in helping in the direction, and training of lower cooks in daily task. The Cook III must be able to work all stations in their designated area for all meal periods, have solid understanding of other cooking areas, and be able to proficiently. The Cook III needs to posses a positive attitude with a professional appearance and demeanor. Job Functions: Produce foods/meals/large volumes of prep work consistently with little to no direct supervision with little difficulty, while maintaining quality standards in any area of the Hotel culinary department. Exhibits a superior knowledge, understanding and application of knife skills and cooking techniques. Identify and safely use all kitchen equipment. Properly label, date and rotate all products to ensure safe keeping and sanitation. Maintain an organized, clean and sanitary station/work area in accordance with Health Department/ServSafe standards. Take a leadership role in assisting, training and directing culinary interns, and all lower classification cook's in daily tasks and organization. Able to work all stations in your designated area, on all shifts to include but not limited to Garde Manager, A la Carte Hot Line, Banquets, etc. Be able to control inventories, requisitions, and par levels. Review all prep lists in regards to food and labor costs. Assist Sous Chef and Chefs in developing and writing new menu ideas and recipes. Performs other job related duties as required, to include nightly food requisitions from the butcher/storeroom and prep lists, etc. Requirements: Basic Qualifications: Must be 18 years of age or older Minimum of 4 years culinary experience OR a degree or certificate from a Culinary Institution plus 2 years culinary experience High school diploma or equivalent Additional Qualifications: Knowledgeable of kitchen equipment, good knife skills, and possess a full tool kit. Knowledgeable of weights and measures, as well as basic math applications. Must take a leadership role in assisting, training and directing culinary interns, and all lower classification cook's in daily tasks and organization. Proficient in speaking, reading, and writing English. Proficient with a minimum of three cuisines. Examples may include but not limited to Asian, Italian, Classical, New American, and Mexican. Competent in advanced ability in meat, poultry and fish fabrication. Complete a mystery basket cooking test to include 4 courses in 4 hours. Complete a 25 question written cooking exam, covering modern fundamentals and classic cooking techniques with a score of 80%. Must obtain ServSafe certification. Physical Demands & Working Conditions While performing the duties of this job, the employee is required to: Reaching Forward Constant (>67%) Lifting Frequent (34-66%) (50lbs maximum weight) Reaching Overhead Occasional (67%) Hand/Eye Coordination Constant (>67%) Stooping Occasional (